Evan LeRoy
“We're not trying to reinvent Texas BBQ. We're trying to expand what it can be.”
Evan LeRoy trained chef before turning to BBQ, and that culinary background is evident in everything LeRoy and Lewis produces. Where most Austin pitmasters focus on the holy trinity of brisket, ribs, and sausage, LeRoy explores the full animal — beef cheeks, smoked boudin, lamb belly, and rotating seasonal specials that reflect what's best at the moment. He and co-owner Sawyer Lewis opened their South Austin trailer in 2017.
Philosophy
Texas BBQ has a canon, and I respect it deeply. But the canon was built by people who were willing to experiment. We're just continuing that tradition.
Technique
Hybrid approach: some cuts are smoked traditionally, others are braised then finished on the smoker. Uses a variety of woods depending on the cut.
Recognition
- Texas Monthly Top 50 BBQ Joints
- Food & Wine Best New Chefs